Try our fantastic and low fat take on a traditional favorite. Buon appetito!
| 1⁄2 | lb | enriched multigrain pasta (fettucine or angel hair) |
| 1 | tbsp | extra virgin olive oil |
| 1 | clove | of garlic (pressed) |
| 1⁄2 | tbsp | salt |
| 3⁄4 | c | grated Parmigiano Reggiano cheese |
| 1 | c | Stonyfield Organic Fat Free Milk |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| fresh ground black pepper to taste |
Fill a large pot halfway with water and add 1/2 tablespoon of salt.
Place over high heat and bring to a boil.
Add the pasta and cook until al dente, about 4 to 5 minutes, then drain it in a colander and rinse with hot water.
Place a large skillet over medium heat and add olive oil and garlic, sauté for about 1 minute.
Add pasta and 1/2 cup of Parmigiano-Reggiano cheese and toss well.
Add 1 cup of milk, stir and raise the heat to medium-high for about 2 minutes.
Reduce the heat to low and add 1 cup of yogurt and mix well.
Turn off the heat and sprinkle the remaining 1/4 cup of cheese, fresh ground pepper and cover the skillet.
Allow the pasta to absorb all the liquids for about 12 to 15 minutes and serve.